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Soursop Juice For Cancer Treatment/Prevention


Did you know that soursop is being touted as the cancer-killing superfruit? This Caribbean fruit has a sweet milky flesh. Soursop jellies, sorbets, smoothies, and ice creams are popular in the Caribbean, South America, Southeast Asia and Pacific, and Africa, where the fruit grows abundantly. Apart from its good taste, it has a number of nutritional benefits. It is especially important as an alternative cancer treatment. As a result, one laboratory study showed extracts of the fruit kills certain types of breast cancer and liver cancer cells.

Soursop also has broad-spectrum antimicrobial properties, which is effective against both bacterial and fungal infections. It treats intestinal parasites and worms. It also reduces high blood pressure levels. Cancer often leads to a compromised immune system; soursop gives a healthy boost to the patient’s immune system and can possibly avoid fatal infections.


3 Steps To Make Soursop Juice:
How to make soursop juice? A detailed step by step procedure to make this juice is given here.

Step 1 – Mash The Fruit:
To make a thick soursop juice or shake, you can mash the fruit. For this, you need to select a ripe fruit (if pressing down on the skin leaves a dent, the fruit is perfect). If you have hard, unripe fruits with yellow-green skin, keep them at room temperature for a few days to ripen. Wash the fruit well because of its thorny exterior, which collects dirt in the grooves. The skin can be peeled by hand. Slough off the skin, de-seed the fruit and squeeze out the flesh in a large bowl. Add 1/2 cup of milk and 1 cup of water for every ripe soursop (roughly 450 grams). Now using your hand, squeeze the flesh to release its juice into the water-milk mixture. Keep squeezing thoroughly until you have the fibrous core left in your hand. Discard it. Stir the juice, milk and water well and you have the juice ready to serve.

Step 2 – Strain The Fruit:
In a way similar to the previous method, wash and peel the fruit. Now remove the seeds and chop the flesh. As this releases a lot of the soursop’s juice, do it in a bowl where you intend to store the final juice. Now get a fine mesh strainer. It should be just large enough to let the juice run clear, but not so large that the fibers escape the mesh and fall into the juice. Strain the pulp thoroughly by pushing down with the back of a spoon till only the fibers remain. You can add a little milk to make the drink even creamier. Addition of components like lime juice, ginger, sugar (you can use low calorie sugar substitute if you are on a diet) enhances the flavor of soursop. Nutmeg and vanilla complement the flavor of the fruit as well.

Step 3 – Blend The Fruit:
For a thick, no-fuss soursop juice, you can use this method. First clean and peel the ripe fruit. Remove the seeds and cut up the flesh in large chunks. Tossing it into the blender, add half a cup of milk or water. Do not worry about the fibrous pulp remaining in the fruit mix; it is all blitzed up by the blender. Depending on how thick or runny you want the juice to be, you can add the required amount of liquid. Also, if you are making a few servings, remember that this method yields more juice because all of the fruit, even the pulp, is used up. So, make sure you don’t make extra glasses of the juice.